GAJRELA (GAJAR KA GAJRELA)

                                                                           GAJRELA

“GAJAR KA GAJRELA”.. or Gajar pudding is mainly preferred to serve in the festival of EID, DIWALI, HOLI OR RAKSHA BANDHAN. Myself prepared this sweet dish on the eve of “EID” festival. I’ve prepared  this so special PUNJABI CARROT PUDDING on my own way & make it a bit different .

INGREDIENTS:—–

Milk 1.5 litre.

Carrot 250 gms. (grated)

Gobindo Bhog Rice 1/2 bowl

1 Cup of Condensed milk

1 Cup or as per your taste bud

5-6 Green Cardamom

3 Tablespoon of Ghee or Clarified Butter

1 Bay Leaf

Almonds, Raisins, Cashews (2 Tablespoons of each)

1 Tablespoon of Rose Water

2 Drops of Keora Water

Few Saffron strands for garnishing

                                                             <<<<<>>>>

At first soaked Gobindo bhog rice & grate carrots.

Now take a non stick pan or kadai, add ghee, heat ghee, add bay leaf & green cardamom. Let it crackle for few moments. Add grated carrots. Cook it for few minutes & let it be soft. On another heavy bottom pan add milk. Boil it, add soaked rice & fried carrot. Cook it till rice become soft & milk become little thick. Add 1 tablespoon of each raisin, cashews, soaked & chopped almonds.

When gajrela become thick add condensed milk & sugar. Let the sugar be dissolved, at the end add keora water & rose water. Switch off the flame. Place GAJAR KA GAJRELA into a serving bowl. Garnish with rest of raisins, cashews, chopped almonds & few saffron strands. Serve semi cooled or chilled as per your choice.

                                                                   HAPPY COOKING !!!!!!!!

NARGISI KOFTA CURRY

                                                                 Nargisi Kofta Curry

“NARGISI KOFTA CURRY” is originated from middle east. Nargisi kofta means any meat (lamb, goat, chicken) grind & mixed with some other ingredients, bind with bread & then cover with hard boiled eggs. Make a meat ball then fry it. Prepare a curry & then place them over the curry. This kofta curry is very rich dish, so when you think to organize a party or evenly make this for your family, you can prepare this amazing dish for your guests & family too.

INGREDIENTS FOR KOFTAS :—-

6-8 Hard Boiled Eggs.

400 gms Minced Chicken

1 Onion Chopped

4 Cloves of Garlic chopped

3-4 Green Chillies chopped

2-3 Bread soaked in Milk

1 Beaten Egg

1 Tablespoon of chopped Coriander Leaves

Pinch of Turmeric Powder

1/2 Teaspoon of Garam Masala Powder

1/2 Teaspoon of Chat Masala

1/2 Teaspoon of Kashmiri Red Chilli Powder

Pinch of Sugar

Salt

FOR MAKING GRAVY:—–

1 Large Onion Paste

1 Teaspoon of Garlic Paste

1 Teaspoon of Ginger Paste

1 Bowl Tomato Puree (here I’ve used 2 Tomato Paste)

1 Tablespoon of Poppy Seeds Paste

1 Tablespoon of Cashew Paste

1/2 Teaspoon of Cumin Powder

1/4th Teaspoon of Turmeric Powder

1/2 Teaspoon of Coriander Powder (optional)

1/2 Teaspoon of Kashmiri Red Chilli Powder

2 Tablespoons of Sour Curd

1/2 Teaspoon of Garam Masala Powder (Green Cardamom, Cloves, Cinnamon)

1/4th Teaspoon of Sugar

Salt 

White Oil for Cooking

1 Bay Leaf

                                                                 <<<<>>>>

At first boiled eggs. Remove outer shell.

Take a blender, blend all kofta ingredients except hard boiled eggs.

Divide equal portion of minced  mixture for all eggs. Wet your hand with water, take one part, flatten & put one egg, then carefully cover with meat mixture, see the egg should be fully covered with chicken minced mixture. Roll the koftas in your hand holding firmly& evenly to form a nice shell around the egg. In this way you can coat all the eggs with chicken minced mixture.

Heat oil at high flame, then medium the flame. Fry all koftas one or two at a time carefully at medium flame till it goes to golden brown. Do not fry them at high flame, it might get a chance to burn outer part of koftas.Take your time to fry all koftas. Use kitchen paper tissue to remove excess oil.

FOR MAKING CURRY——-

Take a wok add remain hot oil, if needed then add extra oil, add bay leaf. Next add garlic paste, stir till raw aroma gone, add onion paste, stir till golden brown, add ginger paste. Now add tomato puree. Fry till oil separated.

Add all masalas except garam masala powder. Stir till fine aroma comes out from the fry. Add cashew & poppy seeds paste. Stir, add 2 tablespoons of sour curd.When it starts to oozing oil add 2 cups of water. Low the flame & let it be cooked for 4-5 minutes.

Transfer the hot gravy into a serving bowl, place all friend koftas over the gravy gently. Garnish the kofta curry with chopped coriander leaves.

Serve hot with fried rice or nun or paratha.

Enjoy “NARGISI KOFTA CURRY” with your family or guests.

                                                                  HAPPY COOKING!!!!!!!!!

LACHHA PARATHA

                                                                 ” LACHHA PARATHA”

“LACHHA PARATHA OR LACHEDAR PARATHA” is the most popular paratha of North India. It is also known as paratwala paratha, making by layer process. This paratha is made off by plain flour, oil / ghee, & water. For better texture here I’ve used one cup of milk & rest is water to kneading dough. There are 2-3 techniques which are generally applied for making this parathas. I’ll share all of the steps in detail how to prepare this parathas so simply & easily. Last Sunday some guests had  visited into my house & prepared this paratha only for them. They had  this dish with  simple EGG CURRY & GREEN CHILLI CHICKEN….

Simple ingredients of this parathas are:—-

Plain Flour 1 kg.

4 Tablespoon of White Oil

1 Cup of Milk

Water

1/2 Teaspoon of Salt

Pinch of Sugar

White Oil or Ghee for fry.

                                                          <<<<>>>

Take a wide bowl, sieved all flours. Add salt, sugar, oil or ghee. Combine  all well. Add milk & required water to prepare a soft dough. Apply 1 Teaspoon of oil after kneading, then cover the dough with kitchen napkin for hour or more.

Now from that soft dough make lemon size 20 or more equal sized balls. Sprinkle some flour dust over the rolling disc, then roll one by one ball (approx. 7-8″ diameter ).

Apply oil or ghee over the parathas liberally. Sprinkle some flour dusts over the paratha disc.

Now start folding parathas from edges of the paratha disc like pics given below.

Keep on folding the paratha disc like paper fan. After completing to fold the parathas, press the both edges.

Roll gently the pleated dough into a tight circle 

.

Join the edges.

Make all & keep aside for rolling.

Drizzle some oil over the ball & lets start to roll & fry one by one. You can use flour dust instead of oil.

Heat the tawa & place the single paratha, then fry it at medium flame. Apply oil or ghee on both side, fry till look like golden brown or evenly cooked.

In this way you can evenly make all parathas nicely.Take a hot serve case & place  aluminium foil inside the case. If you want to have it hot, serve immediately or if you make this parathas in huge numbers, place all parathas inside the aluminium foil for serving hot. Rap them & serve whenever you need.

See the layer of all LACHHA PARATHAS. If you wanna see the layers of  parathas just squish the hot paratha with your palm. I’m so happy to prepare all 20 parathas for my guests. Amazing experience. Served these LACHHA PARATHAS along with EGG CURRY & GREEN CHILLI CHICKEN for my guests. You can have it with simple pickles or any other curry as per your choice.

                                                                 HAPPY COOKING!!!!!!!!!!!!!!!!

KANCHA LONKA MURGI (GREEN CHILLI CHICKEN)

                                                              KANCHA LONKA MURGI

“KANCHA LONKA MURGI” ….  Bengali style green chilli chicken. Learned this recipe from one of sweet sister Tanushree, who herself is a food blogger. It is really an awesome recipe, totally bong style like mom’s recipe. At my early age I’ve followed that my mom generally used green chillies all most all  her every dishes instead of red chillies. I love the real fragnance of green chillies. In this recipe I’ve used huge amount of green chillies (of course De-seeded). It gives a strong aroma & spicy taste. Very easy recipe, simple ingredients & all of my family members liked it very much. Have this dish only with hot plain rice or plain chapati as per your choice.

INGREDIENTS :—–

Chicken 750gms. (Leg & Breast Pieces)

Green Chillies 22 pieces (deseeded)

Onion 2 Large chopped

1 Bunch of Coriander Leaves

1 Teaspoon of Garlic Paste

1 Teaspoon of Ginger Paste

1 Tablespoon of Lime Juice

1/2 Cup of Sour Curd

1/2 Teaspoon of Garam Masala Powder

3-4 Green Cardamom,4 cloves, 1″ Cinnamon Stick for tempering

1 Bay Leaf

Salt

Pinch of Sugar

Mustard Oil for Cooking

                                                        

The key ingredients of this recipe is GREEN CHILLIES…….

                                                 <<<<<>>>>

At first  wash & deseeded all green chillies (if you don’t want to deseeded green chillies, then you don’t), make a smooth paste of chopped coriander leaves & all green chillies. Now wash & pat dry chicken pieces. Take a wide bowl, marinade the chicken pieces with smooth paste of green chillies& coriander leaves, ginger paste, garlic paste, sour curd, pinch of salt. Marinate for half an hour or more.

Take a wide vessel, switch on the flame, add mustard oil, heat oil, add bay leaf & crushed whole garam masala. Let it be crackled, add chopped onion. Stir till little golden brown, add marinated chicken pieces. Let it be cooked for few minutes at medium flame. Low the flame, cook it with cover for another 15-20 minutes or till chicken be cooked & oil get separated from the curry. Add salt, pinch of sugar, stir & add one small cup of water. Check the gravy consistency, add lime juice, sprinkle 1/2 teaspoon of garam masala powder. Switch off the flame.”KANCHA LONKA MURGI” is ready. Serve it into a serving bowl. Garnish with few chopped coriander leaves & slited green chillies. Serve hot with plain hot rice or plain chapati as per your choice.

                                                                         HAPPY COOKING!!!!!!!!

PUNJABI DUM ALOO.

                                                                PUNJABI DUM ALOO

Punjab itself is famous for its delicious foods. Punjabis are mostly like spicy aroma flavoured any kind of dishes. PUNJABI DUM ALOO is one of the most coveted potato curry of Indian Cuisine. This is truely so mouthwatering  dish which I’ve ever tasted.Very easy recipe with fine aroma of Kasoori Methi, little sour taste due to curd, spicy coz of Masalas. Followed the recipe from google but prepare this dish on my own way & now it is one of my most favourite dish which I think so. 

INGREDIENTS :—-

20 Baby or Small Potatoes (Prick & Boiled with little salt)

2 Onion Paste

1 Teaspoon of Garlic Paste

1 Teaspoon of Ginger Paste

1 Large Tomato Chopped

1 Tablespoon of Tomato Ketchup

1/2 Teaspoon of Turmeric Powder

1/2 Teaspoon of Cumin Powder

1/2 Teaspoon of Coriander Powder

3/4th Teaspoon of Kashmiri Red Chilli Powder 

3/4 th Cup of Curd

1 Tablespoon of Cashew (Kaju) Paste

1 Tablespoon of Crushed Kasoori Methi (Dry Fenugreek Leaves)

1 Tablespoon of Chopped Coriander Leaves for garnishing

1/2 Teaspoon of Garam Masala Powder

3-4 Green Cardamom, 2-3 Cloves, 1″ Cinnamon Stick (for tempering)

1 Bay Leaf

Pinch of Asafoetida (Hing)

Mustard Oil or White oil for Cooking

Salt

Pinch of Sugar (optional)

2 Green Chillies

                                                   <<<<<>>>>>

At first  prick & boil the potatoes with little salt, peel off skin gently.

Take a skillet or pan, add  & heat oil, shallow fry all boiled potatoes.

Into that pan or skillet add more oil, heat oil, add 1 bay leaf, whole green cardamom, cloves & cinnamon stick.Tempering them for 30 seconds, add garlic paste, stir till raw aroma gone, add onion paste, stir till translucent, add ginger paste & chopped tomatoes. Stir continuously till oil separated from fry, medium the flame, add tomato ketchup & all masalas, except garam masala powder & kasoori methi. Stir till fine aroma comes out. Add cashew paste & curd. Saute for a while.

Let the masala fry at very low flame, add all fried potatoes & salt. If require add pinch of sugar (optional). Pour 1 small cup of water over the curry. Medium the flame, cook it without cover for few minutes, check your gravy consistency, if require add little water more, otherwise skip to add water. Crush kasoori methi over the gravy, sprinkle garam masala powder at the end.

PUNJABI DUM ALOO is ready. Place it into a serving bowl, garnish with chopped coriander leaves & green chillies.

If you want to grab it, taste this awesome dish with home made chapati or puri or paratha or nun. Today I’ve completed my lunch with this awesome Punjabi cuisine along with my home made chapati (roti)….

                                        HAPPY COOKING!!!!!!!

ANAROS, AAMSOTTOR CHAUTNEY

                                                   ANAROS, AAMSOTTOR CHUTNEY

In Bengal everyday chutney is the most common dish & last course of our all most all day meals. Our lunch can’t be fulfilled without any chutney combination it is true. If it is TOMATO CHUTNEY or any other FRUITS CHUTNEY. We always tried to maintain  this bong delicacy in our everyday life & we are happy about that. I have tried many types of chutney like with tomato,with dates,with mixed fruits etc. But pineapple with aamsotto is one of my most favourite chutney which is so yummy in taste. It is my MOM SPECIAL CHUTNEY. Mom was a very good chef indeed & now I have  follow her recipe & share it with all of you.Tried to give a new look & taste of this recipe.

INGREDIENTS:—-

Pineapple 1 (Small in Size)

Aamsotto or Aam Papad 50gms. cut into very small cubes.

1 Small cup of Sugar

1 Tablespoon of Lemon Juice

Pinch of Fennel Seeds

1 Red Chilli, tear into half

1 Teaspoon of White Oil
Salt

At first wash pineapple properly. Cut into halves.

Now take a sharp knife, carefully cut whole edges, remove the flesh, then carefully scoop remain pineapple.

Now cut one part of pineapple flesh into small cubes & grate another part of pineapple flesh like the pics given in below.

Take a pan, add white oil, heat oil, add fennel seeds & 1 red chilli tear into half. Add both grated pineapple & small cubes of pineapple into the oil. Let it be cook for 3-4 minutes. Add salt, sugar. You will  be observed that maximum juices comes from the chutney. Let it be cooked for another few minutes more. When chutney juices seems to be one string add lemon juice & half of aamsotto cubes. Stir it for one minutes then turn off flame. Let it be completely cool. If you want then you can be used scooped pineapple part like me. Pour the chutney over the scooped pineapple part or any other glass bowl. Garnish the chutney with remain aamsotto cubes. Serve it with our daily lunch & finish your lunch course nicely…

                                                              HAPPY COOKING!!!!!!